||Wash and cut the meat into portions. Mix
together and season with black pepper, salt, vinegar and pounded
garlic. Leave to stand for 30 minutes prior to cooking.
||Prepare vegetables by slicing into portions.
||Peel, wash and thinly slice the onions.
||Wash and skin the tomatoes.
||Fry poultry in pan of hot oil until golden brown
all over then remove and put aside.
||Fry the beef and leave in cooking pot.
||Fry the onions until brown, insert scalded and
skinned tomatoes, cook & stir occasionally until it is a pulpy
||Add tomato puree and pounded peppers, cook
gently for quarter of an hour.
||Add half cup of water mixed with ®Maggie
Cubes, bring to a rapid boil and place the prepared
vegetables, bay leaves, fried chicken, and salt
to the pot of meat.
||Cook for approximately 20 minutes.
||Take out the vegetables and chicken when cooked
and place in oven on a low heat. Leave the beef in pot and cook
for a further 20 minutes until tender.
||Place the washed rice to the pot, add sliced
peppers and bring rapidly to boil.
||Reduce the heat and cook for 25 minutes on a low
heat until most of the liquid is absorbed and the
rice is well
||Serve the Jollof Rice on a large platter, place
vegetables and meats on the side.